This homemade Eggnog recipe blends milk, cream, egg yolks, sugar, nutmeg, and vanilla for an irresistible holiday drink.

Browse through my list of the top 50 cookie recipes to serve alongside this delicious beverage!

Image of a cup of Eggnog

Table of Contents

The Ultimate Holiday Drink!

A few years back at a holiday party, my friend served homemade Eggnog. As someone who usually passes up the holiday eggnog from the stores, I reluctantly took a cup. But one sip and I was hooked! After devouring every last drop (and stealing a few sips from my husband’s glass), I knew it was something I had to start making at home.

Nothing compares to homemade, but that is especially true with this beverage. Homemade Eggnog is the best!

What is Eggnog?

Eggnog, or “milk punch,” is a rich, sweet mix of milk, cream, sugar, egg yolks, and nutmeg. This version adds vanilla, cinnamon, and salt for more flavor—and it’s alcohol-free!

Process shots-- images of the cream, milk, salt, and nutmeg being combined and then eggs and sugar being whisked together

Ingredients

  • Whole milk: For the best flavor and thickness, use whole milk. 2% also works.
  • Heavy cream: Makes it thicker and richer.
  • Egg yolks: The “egg” in eggnog! Yolks add flavor and make it thicker.
  • Nutmeg, cinnamon, and vanilla: These add a cozy, holiday flavor.
  • Salt: Balances sweetness and boosts flavor—a small pinch does the job!
  • Alcohol: See below.

What Alcohol Is In Eggnog?

Eggnog usually includes rum, brandy, or bourbon.

This version is alcohol-free so kids can enjoy it. For adults, feel free to add some. More alcohol will also reduce the sweetness.

Process shots of making Eggnog-- images of the eggs and cream mixture being mixed together

How To Make Eggnog

  1. Heat: In a pot, warm cream, milk, nutmeg, and salt (don’t let it boil).
  2. Whisk: In a bowl, mix egg yolks with sugar.
  3. Temper: Slowly pour hot cream into the eggs, stirring constantly.
  4. Combine: Add the egg mixture back to the pot, stirring until it’s a bit thicker.
  5. Add & Chill: Mix in vanilla (and alcohol if using), strain, and chill for 3 hours.
  6. Serve: Pour into glasses, top with cinnamon or whipped cream, and enjoy cold!

Tips For Success

  • Slowly temper the eggs by adding hot cream a little at a time, stirring constantly to keep them smooth.
  • Heat the mix to 160°F, using a thermometer if you have one. (Then make my favorite Buttercrunch Candy or Honeycomb Candy!)
  • Strain through a fine strainer for a smooth, creamy texture, then chill well before serving.
Process shots of Eggnog-- images of the mixture being heated through to thicken and then strained to chill

Storage

Leftover Eggnog?

Homemade eggnog typically lasts up to a week if made with very fresh ingredients and stored in an airtight container in the fridge. If it smells “off,” it’s probably no longer safe to drink.

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5 from 2 votes

Eggnog

By Chelsea Lords
Our favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create an irresistible holiday beverage.
Prep Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 servings (it’s rich!)

Ingredients  

  • 9 large egg yolks see note 1
  • 3/4 cup white, granulated sugar
  • 1-1/2 cup heavy whipping cream
  • 3 cups whole milk
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • For topping: ground cinnamon and whipped cream optional
  • alcohol optional, see note 2

Instructions 

  • CREAM & MILK: In a large nonstick pot set over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer (but don't boil).
  • EGGS & SUGAR: Meanwhile, in a large bowl, add the egg yolks only (save whites for another recipe or discard–Note 1) and white sugar. Use a whisk to whisk until combined.
  • TEMPER THE EGGS: While whisking the egg mixture constantly and vigorously, scoop and very gradually pour in 1/2 cup of the hot cream mixture into the eggs. Repeat adding another 1/2 cup hot cream into eggs (gradually while whisking constantly) until incorporated. Repeat this process adding a total of one more cup.
  • RETURN TO STOVE: Once the eggs are tempered, gradually pour the egg mixture back into the pot on the stove. Add it slowly while whisking constantly! Whisk constantly for a few minutes or until you can feel the mixture slightly thicken (or it hits 160 degrees F on a thermometer). Don't worry–it thickens more as it cools.
  • CHILL: Remove pot from heat and stir in the vanilla. If adding alcohol, add now too. Place a fine mesh strainer over a pitcher or another container and pour the eggnog through strainer. Cover container with plastic wrap and chill in the fridge until fully cooled, about 3 hours.
  • SERVE: Pour into small glasses (it's rich!) and top with a sprinkle of cinnamon OR a doll-up of whipped cream and sprinkle of cinnamon. Enjoy cold!
  • STORE: Store leftover eggnog in an airtight container in the fridge for up to 1 week.

Video

Recipe Notes

Note 1: Eggs: We use only the yolks of the eggs in this recipe. We like to save leftover whites to add to breakfast the next morning (throw in a couple in an omelette, scrambled eggs, this Egg Skillet, or Egg Wrap). If you don’t want to use them in a savory application, you’ve got to try these Meringue Cookies–they’re one of our favorites!
Note 2: Alcohol: A traditional eggnog recipe is typically made with rum, brandy, or bourbon. We make this Eggnog non alcoholic so the kiddos can all enjoy it, but if you’re serving at an adult-only party feel free to get creative here. Also, if you’re not someone that enjoys overly sweet beverages, note that the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 24.7g | Protein: 6.8g | Fat: 13.3g | Cholesterol: 234.8mg | Sodium: 90.4mg | Sugar: 24.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Rehoboth says:

    5 stars
    Excellent recipe

    Reply
    1. Chelsea says:

      Thanks! I’m so thrilled you enjoyed! 🙂

      Reply